Moroccan Chicken Stew

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Moroccan Chicken Stew

Ingredients

  • 1-1/4 pounds boneless, skinless chicken thighs
  • 2 tablespoons canola or vegetable oil
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 medium onion, thinly sliced
  • 2 carrots, thinly sliced on the diagonal (about 1 cup)
  • 3 tablespoons unbleached all-purpose flour
  • 1 teaspoon ground cumin
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon dried red pepper flakes
  • 1/4 teaspoon cinnamon
  • 2 cups chicken broth
  • 1 can (15 ounces) garbanzo beans, drained
  • 1 can (15 ounces) Pacific Northwest Canned Pears, halves, in juice, drained and diced
  • 1 medium zucchini, sliced 1/4-inch thick (about 1-1/2 cups)
  • 2 tablespoons freshly squeezed lemon juice

Method

Cut each chicken thigh into 3 or 4 pieces and set aside. Heat a large skillet over medium-high heat and add the oil. When the oil is hot, add the chicken and brown on all sides, about 6 to 8 minutes. Removed the browned chicken pieces from the pan and season with salt and pepper.

Add the onions and carrots to the pan and cook over medium heat until the onion begins to soften, about 5 minutes. Stir in the flour, cumin, tumeric, pepper flakes and cinnamon, and then add chicken the broth. Bring to a boil, cook and stir until the mixture begins to thicken slightly.

Add the browned chicken back to the pan with the garbanzo beans and pears, and simmer over low heat for 15 minutes, or until the chicken is tender. Add the zucchini and lemon juice and cook 10 minutes more.

Serve immediately, with hot rice.

Servings

Makes 8 Servings

Nutrition

  • Calories: 577
  • Calories from Fat: 179
  • Fat: 20g
  • Saturated Fat: 4g
  • Cholesterol: 113mg
  • Sodium: 901mg
  • Carbohydrate: 56g
  • Dietary Fiber: 13g
  • Sugar: 16g
  • Protein: 45g
  • Vitamin A: 297% DV
  • Vitamin C: 22% DV
  • Calcium: 11% DV
  • Potassium: 28% DV
  • Iron: 36% DV

Ingredients

  • 9 pounds boneless, skinless chicken thighs
  • Kosher salt and freshly ground black pepper to taste
  • 1/3 cup canola or vegetable oil
  • 2-1/2 pounds onions, thinly sliced (about 12 cups)
  • 2-1/4 pounds carrots, thinly sliced on the diagonal (about 6 cups)
  • 3/4 cup unbleached all-purpose flour
  • 2 tablespoons ground cumin
  • 1 tablespoon turmeric
  • 2 teaspoons dried red pepper flakes
  • 1-1/2 teaspoons cinnamon
  • 12 cups chicken stock
  • 3-1/2 pounds zucchini, thinly sliced (about 12 cups)
  • 3 pounds (9 cups) cooked garbanzo beans, well drained
  • 3 pounds (9 cups) Pacific Northwest Canned Pears, diced, in juice, drained
  • 1/3 cup freshly squeezed lemon juice

Method

Cut the chicken thighs crosswise in 2 to 3 pieces each, depending upon size. Season with salt and pepper and set aside.

Heat the oil in a large skillet over medium-high heat. Add the chicken and brown on all sides. Remove the chicken from the pan and add the onions and carrots, sauteéing until the onions begin to soften, about 10 minutes.

Stir in the flour, cumin, tumeric, pepper flakes and cinnamon before adding the chicken stock gradually, while stirring constantly. Bring the mixture to a boil and add the chicken, zucchini, garbanzo beans and pear. Simmer until the chicken is cooked through and the vegetables are tender-crisp, about 10 minutes.

Remove the pan from the heat, stir in the lemon juice and season to taste with additional salt and pepper. Serve immediately, with hot rice.

Servings

Makes 24 (1-1/3 cup) servings

Nutrition

  • Calories: 577
  • Calories from Fat: 179
  • Fat: 20g
  • Saturated Fat: 4g
  • Cholesterol: 113mg
  • Sodium: 901mg
  • Carbohydrate: 56g
  • Dietary Fiber: 13g
  • Sugar: 16g
  • Protein: 45g
  • Vitamin A: 297% DV
  • Vitamin C: 22% DV
  • Calcium: 11% DV
  • Potassium: 28% DV
  • Iron: 36% DV

Ingredients

  • 9 lbs. Chicken thighs, skinless and boneless
  • As needed Salt
  • As needed Ground black pepper
  • 1/3 cup Vegetable oil
  • 2 lbs. 8 oz. (3 qt.) Onions, sliced
  • 2 lbs. 4 oz. (1-1/2 qt.) Carrots, sliced thinly on the diagonal
  • 3 oz. (3/4 cup) Flour
  • 2 Tbsp. Ground cumin
  • 1 Tbsp. Ground turmeric
  • 2 tsp. Crushed red pepper
  • 1-1/2 tsp. Ground cinnamon
  • 3 qt. Chicken stock
  • 3 lbs. 8 oz. (3 qt.) Zucchini, sliced
  • 3 lbs. (2-1/4 qt.) Garbanzo beans, cooked and drained
  • 3 lbs. (2-1/4 qt.) ) Pacific Northwest Canned Pears, diced, drained
  • 2/3 cup Lemon juice

Method

Cut thighs crosswise in 2 to 3 pieces, depending upon size. Season with salt and pepper; brown in hot oil. Remove from pan; reserve. Add onions and carrots to pan; sauté until onions just begins to wilt; about 10 minutes. Stir in flour and spices. Gradually add chicken stock, stirring constantly; bring to a boil. Add reserved chicken, zucchini, garbanzo beans and pear. Simmer until chicken is cooked and vegetables are tender-crisp, about 10 minutes; remove from heat. Stir in lemon juice; season with salt to taste. Keep warm in a counter pan or cool and reheat per order.

Servings

Yield: 24 Servings (1-1/3 Cups Each)

Nutrition

  • Calories: 577
  • Calories from Fat: 179
  • Fat: 20g
  • Saturated Fat: 4g
  • Cholesterol: 113mg
  • Sodium: 901mg
  • Carbohydrate: 56g
  • Dietary Fiber: 13g
  • Sugar: 16g
  • Protein: 45g
  • Vitamin A: 297% DV
  • Vitamin C: 22% DV
  • Calcium: 11% DV
  • Potassium: 28% DV
  • Iron: 36% DV